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It’s Stacy-Healthy Eats: Egg custard pie

My Egg Custard Pie

We always seemed to have an abundance of milk and eggs in our refrigerator when I was a kid. To use up the leftover milk and eggs, my Great Grandmother Arizona Henry would make an egg custard pie. My grandma, on occasion, would change this recipe by adding coconut or exchanging the white sugar for light brown sugar. She knew how to take a recipe and make it different and delicious every time.

My Grandma would be horrified to know that I use a pre- made pie shell. My grandma always made her own pie shells with lard. I remember the big 50-pound lard tin that sat by the sink. I haven’t mastered the homemade pie crust yet.

Eggs are a great source of high-quality protein. We should all eat more of them. They contain iron, vitamins A, D, E, B, Folate, selenium, Choline, riboflavin, and phosphorus. Eggs are cheap and abundant, so stop by a local farmer’s market to get cracking that healthy egg.

Egg Custard Pie

1 pre-made pie shell 4 eggs
1⁄2 cup sugar
1 tsp vanilla

2 1⁄2 cup scalded whole or evaporated milk
1⁄4 tsp nutmeg
Whisk together eggs, sugar, and vanilla. Whisk in scalded milk. Add mixture to pie shell. Sprinkle with nutmeg. Bake on 400 for 30-40 minutes.

Stacy Schultz is a Registered Dietitian and Certified Dia- betes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.

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